Brossard, Dominique, James Shanahan, and T C. Nesbitt. The media, the public and agricultural biotechnology. Wallingford, UK: CABI, 2007. Print.
In this text, the authors examine public deliberation, perception and the approach undertaken by the media in presentation of genetically modified foods and agricultural biotechnology. It reviews a number of studies that incorporate public opinion over agricultural biotechnology and more so genetically modified products. It also uses an examination of communication strategies applied towards enhancing understanding of agricultural biotechnology.
Maeseele, Pieter. “Communication, media, and genetically modified food: A politicized reading.” Catalan Journal of communication & cultural studies. 5.2 (2013): 183-199.
The article focuses on the various concerns and risks associated with technological advancements in food production. The article also explores food consumption and production activities and practices as late modern risks. This necessitates the need for an analytical perspective from the media and science to understand for related media and communication practices.
Price, Joan E. “Genetically Modified Foods: A Typology of Frames in U.S. News Magazines.” (2008). New York: McGraw-Hill Print.
This study provides a topology of various frames that are associated with genetically modified food production from an analysis of a variety of articles that were published from, the year 1995 to 2004. The symbols utilized, foods referenced and sources used in the frame construction are analyzed. It also incorporates the conclusions over the normative cultural themes, which were found to dominate the framing of the genetically modified foods.
Rowland, IR. “Genetically Modified Foods, Science, Consumers, and the Media.” The proceedings of the nutrition society. 61.1 (2002): 25-9.
The article provides an analysis on the role of the media and other communication strategies and channels utilized in presentation of genetically modified foods. It focuses on the role of the media and science in advancing knowledge over technological advancements in food production and consumption.
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